Try It You'll Like It Kraut Casserole

"This is a very mild sauerkraut recipe. It actually doesn't taste much like sauerkraut or I wouldn't like it. It took me 2 years to finally decide to give it a try and boy was it worth it! It is low calorie with vegetables and apple - an interesting blend of flavors. Serve with baked or mashed potatoes."

Directions

Preheat oven to 350 degrees F (175 degrees C).

Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.

Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

Most Helpful Positive Review

Sep 26, 2005

I made a recipe very similar to this over the weekend to cheer on the Philadelphia Eagles' victory! I used bonesless pork chops, 2 cups sauerkraut, 1/4 cup brown sugar, one envelope onion soup mix, 1 tsp. caraway seeds, and 1/2 cup water. Cooked it for 8 hours in a crockpot - - very very good. Next time I will add wine or beer to the crockpot for a bit more liquid.

Most Helpful Critical Review

Feb 16, 2010

The pork was tender and delicious however I felt it was too sweet and I really didn't care for the taste of carway with the Kraut. I'm going to stick with the tried, true and simple next time - just kraut and pork.

Hubby was in the mood for ribs, while I was in the mood for sauerkraut: this was the recipe we needed!
Used beer instead of white wine and caraway powder, instead of seeds (I hate caraway seeds!).
Taste was yummy and meat fell off the bone.
Next time I would cut the carrots smaller, because the "large chunks" were too large for my tastes.
Otherwise: recommended!

I will be making this as our "goto" kraut and pork recipe from now on. Pork was very tender and the counterbalance of the minor sweet ingredients tempered the sourness of the kraut perfectly. My only changes were not draining the kraut so I could retain the liquid in the roaster, layering half the kraut in the bottom of the roaster before placing the browned pork on it, and I removed the browned pork out of the skillet then deglazed the pan using the white cooking wine before adding the other ingredients and rest of kraut to the skillet. I poured everything on top of the browned pork ribs in the roaster then covered to cook for about 2.5 hours. We served this over hash browns (not crispy bec/I was out of potatoes to mash) and my boys each had two helpings. Definitely a keeper! Thanks for sharing the recipe!

Very good recipe I do not understand what another poster meant by "too sweet" ..there was only 1 Tablespoon brown sugar added and an apple I browned my ribs in 1/2 butter and 1/2 oil also used 4 potatoes and ditched the carrots.. potatoes are made to go wuth kraut giving it a special flavor and texture as it slow cooks next time may add 1 or 2 cloves minced garlic Delicious!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.